Cassell's dictionary of cookery

remain whole. Rub it over with butter, then put it into a stewpan with two moderate-sized onions thinly sliced, and turn it about over a clear tire till it is brightly browned. Dredge flour upon it, put with it the juice and thin rind of half a lemon, a lumji of sugar, and a little pepper and salt, and then cover with some nicely-flavoured veal gravy. Cover the saucepan closely, and let its contents stew very gently till the meat is tender without being too much dressed. Pour most of the gravy into a clean saucepan, thicken it with a tea-spoonful of brown thickening, or with a table-spoonful of flour mixed smoothly with a little cold water, and a tea-spoonful of sugar browning. Add a dessert-spoonful of ketchup, half a glassful of sherrj', and a few stewed mushrooms if these are to be had. Put the meat into the thickened gravy, let it get quite hot, then serve on a hot dish with the gravy poured over it. Fresh or pickled cucumber may accompany this dish. The gravy may be made by stewing the bones and trimmings of the veal for an hour or more in a quart of water with a bunch of parsley, a sprig of thj-me, a blade of mace, and six or eight peppercorns. Time to stew the veal, one hour and a half to two hours. Probable cost, 4s. lOd., exclusive of the wine. Veal Stew, Piquant. —Take two pounds of lean veal from the fillet. Cut these into pieces half an inch square, season with salt Jind pepper, dredge them with flour, and fry in butter till lightly browned. Fry with them a moderate-sized cucumber sliced and floured, a quarter of a pint of green gooseberries opened and seeded, a shred lettuce, and a few onions if liked. Move the vegetables about whilst they are being fried to keep them from burning. Lift the ingredients into a saucepan, pour over them gradually as much boiling stock or water as will barely cover them. Let them simmer gently till the meat is tender. Servo very hot. Time to stew the veal, &c., about an hour. Probable cost, Ss. 6d. Sufficient for four or five persons. Veal Stew with Green Peas.— Stew the veal as before. Add to the other ingredients a pint or more of freshly- shelled green peas. Let the veal stew till it is three-parts dressed, put in with it a lettuce finely shred, and let it stew half an hour after this is added. Thicken the gravy, and serve the veal on a hot dish with the gravy and peas poured over it. Time, about two hours. Veal Tea for Infants and Invalids. — Take a pound of lean veal, cut it into small pieces, sprinkle a pinch of salt over it, put it into a saucepan, and pour upon it a pint of cold water. Let it boil, and skim carefully, then simmer gently for an hour. Pour it out, strain it, and it will be ready for use. To thicken it, mix a tea-spoonful of arrowroot with a tablespoonful of cold water, and stir the boiling tea slowly into this, or boil a spoonful of arrowroot or sago in the liquor a quarter of an hour before using it. A little new milk may be added to the tea occasionally for the sake of variety. Time to simmer the tea, one hour. Probable cost, veal, lid. per pound. The above ingre- I dients are sufiicient for a breakfast-cupful of tea.